Tuscan Melting Cabbage
Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky cream sauce, sun-dried tomatoes, and Parmesan is easy, budget friendly, and tastes amazing.
Why You’re About to Rethink Cabbage
- Transforms Basic into Craveable! Roasting brings out natural sweetness and creates crispy edges with a tender center.
- Pairs with Everything. Serve it with steak, roast chicken, pork, or even on its own for a simple side.
- Simple but Feels Elevated. Just a few ingredients turn into a side dish that looks impressive without extra work.
Melting Cabbage Ingredients
- Cabbage Core: Keep the core on each cabbage wedge; this is what keeps the wedges together.
- Skillet: Use an oven safe skillet so you can transfer it directly from the stove top to the oven.
- Broth: Use vegetable broth for a vegetarian version.
Creamy Tuscan Melting Cabbage Recipe
With grocery prices as high as they are, I’m looking into how I can stretch my dollar. Making this creamy Tuscan melting cabbage will do just that!
- Prep: Preheat the oven to 375°F. Slice 1 large head of green cabbage into 8 wedges, keeping the core intact on each wedge. Heat a large oven-safe skillet over medium-high heat, then add olive oil. Once the oil is hot, add the cabbage and sear for 2-3 minutes per side. The cabbage should have a nice golden crust. Remove to a plate, then season with salt and black pepper to taste.
- Cook Onion & Garlic: To the same skillet, over medium heat, add butter. Once the butter is melted, add diced yellow onion and minced garlic. Cook for 3-4 minutes until the onions begin to soften.
- Deglaze Pan: Add chicken broth to the skillet to deglaze, scraping up any brown bits. Add cream cheese and whisk until fully melted and smooth.
- Cook Sauce: Add heavy cream, sun dried tomatoes, Italian seasoning, and grated parmesan cheese. Whisk until combined. Let the sauce simmer until it thickens slightly, about 2-3 minutes, then remove from heat.
- Melting Cabbage: Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
- Bake: Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake the melting cabbage for an additional 15-20 minutes, until tender and golden.
Melting Cabbage
Crispy edges, tender centers, and deep roasted flavor. This melting cabbage is the easiest way to make cabbage taste incredible.
Servings 6 servings
Calories 398kcal
Ingredients
- 1 large head green cabbage
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons butter
- ½ cup diced yellow onion
- 3 teaspoons minced garlic about 3 cloves
- 1 cup chicken broth
- 4 ounces cream cheese
- 1 cup heavy cream
- ½ cup chopped sundried tomatoes
- 2 teaspoons Italian seasoning
- ½ cup grated parmesan
Instructions
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Preheat the oven to 375 degrees Fahrenheit. Slice 1 large head green cabbage into 8 wedges, keeping the core intact on each wedge.
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Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. Once the oil is hot, add the cabbage and sear for 2-3 per side, until the cabbage has a nice golden crust. Remove to a plate and season with salt and pepper to taste.
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To the same skillet, over medium heat, add 2 tablespoons butter. Once the butter is melted, add ½ cup diced yellow onion and 3 teaspoons minced garlic. Cook for 3-4 minutes until the onions begin to soften.
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Add 1 cup chicken broth to the skillet to deglaze, scraping up any brown bits. Add 4 ounces cream cheese and whisk until fully melted and smooth.
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Add 1 cup heavy cream, ½ cup chopped sundried tomatoes, 2 teaspoons Italian seasoning, and ½ cup grated parmesan. Whisk until combined. Let the sauce simmer until it thickens slightly; this will take about 2-3 minutes. Remove from heat.
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Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
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Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake for an additional 15-20 minutes, until tender and golden.
Notes
Storage & Make Ahead Instructions
- Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave in 30-second intervals, until heated through.
- Make Ahead: Sear the cabbage and make the sauce in advance. Assemble when ready to bake.
Nutrition
Calories: 398kcal | Carbohydrates: 23g | Protein: 9g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 440mg | Potassium: 788mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1322IU | Vitamin C: 81mg | Calcium: 231mg | Iron: 2mg
